We recently got four cans of pumpkin in a bulk order of food. They have been constantly staring me in the face asking me to bake something. Especially when the weather is finally starting to cool off a bit here in Sacramento. Last week was a bit of a chaotic week, so during one nap time I decided it was time to bust that bad boy out. I tweaked this original recipe to make it a teeny bit healthier and quite a bit less sugar. Honestly, you could probably even take the sugar down to 1/2 or 3/4 cup total. It's more about the pumpkin and spice flavors anyway! I also changed it to half whole wheat flour and switched canola for coconut oil and upped the cinnamon a little bit. You can even add a dash of vanilla should you so desire. It came out great. Super easy and super delicious.